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Iron absorption from NaFeEDTA-fortified oat beverages with or without added vitamin C.
- Source :
-
International Journal of Food Sciences & Nutrition . Feb2014, Vol. 65 Issue 1, p124-128. 5p. - Publication Year :
- 2014
-
Abstract
- Background: Food fortification is the best long-term approach for reducing the incidence of iron deficiency. Objective: To determine iron absorption from NaFeEDTA-fortified oat beverages without and with vitamin C. Materials and methods: Iron absorption in 19 apparently healthy 6-year-old children was studied. Two oat beverages fortified with iron (labeled with stable isotopes of NaFeEDTA), zinc, and vitamin A, without and with vitamin C was consumed in two consecutive days in random order. Blood samples were taken 14 days later for stable isotope measurements. Results: The mean fractional iron absorption from the fortified oat beverage without vitamin C (5.65 ± 0.54%) was significantly lower than that from the beverage with vitamin C (7.14 ± 0.90%; p < 0.05). Conclusion: Fortified oat beverages may offer a convenient and effective mechanism to improve the iron status of children. The addition of vitamin C improved iron absorption by an additional 1.5%. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 09637486
- Volume :
- 65
- Issue :
- 1
- Database :
- Academic Search Index
- Journal :
- International Journal of Food Sciences & Nutrition
- Publication Type :
- Academic Journal
- Accession number :
- 93677218
- Full Text :
- https://doi.org/10.3109/09637486.2013.836739